The Rang Tang Barbecue Hour
The early episodes of the podcast follow restaurant industry veterans L.R. (that’s me) and Andy on a research and development journey through Texas. The podcast then shifts into an interview format featuring food folks from all over and local Durangoans up to cool things.
Emmet was 13 when he started his first job in the food industry; most of the next 37 years involved food in one way or another. This (longish) podcast is a survey of that lifetime of experience. If you've ever wondered what life is like in kitchens - or what it's like to find your purpose - you'll likely find this episode fascinating.
If your favorite part of the SuperBowl is analyzing the ads you'll love this interview with my friend Michael. He helped tighten up the Rang Tang type-driven logo and he designed our first trucker hat - I could listen to Michael talk design and branding all day and you probably could too. Check him out.
The trip comes full circle as we reflect on our intentions from the first episode and how they were (magically? nope.) fulfilled.
Another re-listen of a year-old interview that blew me away – Brett drops one knowledge bomb after another about how he has methodically built a continually-expanding barbecue joint
Evan LeRoy of Austin's LeRoy & Lewis talks about learning the bbq ropes and being everywhere that barbecue is being talked about.
5:30am wake-up call for one of the most famous barbecue joints in the country...with some bonus 'cue that was even better
BUTTER! aka Andrew Soto, owner of Butter's Barbecue in Mathis TX joined us for a meal and an interview in Houston. He's the man and I think it comes across in this interview - I LOVED listening to it again.
Reason for the whole trip: L.R. and Andy work for 48 hours in unassuming 'cue joint Butter's
2M Smokehouse in San Antonio served us food that was a reminder of just how good barbecue can be
Find us on the usual suspects
Meet the Host
Howdy 🙂 In June 2020 I received a (figurative) download that I was supposed to start a barbecue restaurant. Not one to question that kind of message, over the next year I assembled a lot of gear and a little knowledge and in September 2021 I officially served my first food as Rang Tang Craft Barbecue.
Similar to taking a bite of overwhelmingly good barbecue, the act of podcasting marks a moment in time by bringing the people involved into the here and now and which. My hope is that the stories shared are entertaining and inspiring, and which may even inform some aspect of your own life.
We’ll ALWAYS let you know when we’re cooking up some barbecue.
We’ll OCCASIONALLY let you know when we publish a new blog or podcast.